Saturday, 8 December 2012

The perfect roast potatoes


I'm not the best cook in the world but I do a very good roast potato, even if I say so myself.  It's come from trial and error over the years and I stick to the same process every time. This is my method:
  • choose either Maris Piper or red Desiree potatoes;
  • peel and cut into large pieces;
  • parboil in salted water until potatoes are soft but not mushy (they should simmer for about 15-20 mins);
  • put enough olive oil in a roasting tin to generously cover the base and put into a hot oven to warm the oil for a couple of minutes (gas mark 7);
  • drain the potatoes, put the lid back on, then shake the potatoes vigorously in the pan for a few seconds (this breaks up the surface slightly which helps them to go crispy);
  • take the heated roasting pan out of the oven and carefully place the potatoes into the hot fat (be careful, the wet potatoes will sizzle in the fat);
  • turn each potato until it has some oil on all sides;
  • put back into the hot oven to cook for about 50-60 mins, turning them occasionally;
  • they are ready when they've turned a golden colour at the edges and are crispy on the outside and fluffy and delicious on the inside.
You can't beat a decent roastie!